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Report to the Sous Chef and Executive Chef. Comply with facility safety, food safety, and sanitation policies. Deli/Salad Bar Cook Position Summary: Set up and stock workstations with assigned supplies.
$14.25 - $16 an hourExpandApply NowActive JobUpdated 4 days ago - UpvoteDownvoteShare Job
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Maintaining open communication with all members of the deli/bistro department, catering department, deli/bistro department manager, and executive chef. Working with the deli/bistro manager and/or executive chef to achieve the sales, product quality and presentation and customer service goals established for the department.
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Working with the deli/bistro team lead and/or executive chef to achieve the sales, product quality and presentation and customer service goals established for the department. Working with catering director and the executive chef on menu planning and facilitating the production of catering menus to ensure profitability and company standards.
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Reports To: Kitchen Supervisor, or Production lead, or Sous Chef and/or Room Chef or Assistance Executive Chef , Executive Chef, Assistance Director of Food & Beverage and / or Director of Food & Beverage.
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Assist with other kitchen, restaurant and related duties as assigned by the Executive Chef or Executive Sous Chef. The Production Sous Chef has primary oversight and responsibility for producing staff meals, swimming pool area food, retail deli items and in-house packaged retail bulk sales items.
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Prepare service line for operation as instructed by Executive Chef and/or Manager on duty. Report any substandard quality to the Executive Chef and/or Manager on duty. JOB SUMMARYResponsible for preparation of quality food items found on the Deli menu in accordance with Parkhurst standards and procedures under strict sanitary conditions.
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Receiving merchandise for sale and supplies, auditing invoices, breaking down orders, positioning cases of products in the deli storage area or in refrigerated walk-in coolers or frozen food walk-ins' freezers.
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Reports To: Executive Chef. Description: Fast casual, deli style booth seeking prep cook with the ability to compose dishes, set up the station and ring the register. Our brick and mortar food halls offer a year-round foodie destination featuring chef-driven concepts within a truly iconic New York spaces.
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We are looking for an Executive Chef at Balducci's in our McLean, VA location. As the Executive Chef, you get to create a culture of food exploration, innovation, and education for our customers and employees.
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Operational Managers, Administration and Executive Chef-Quality assurance, menu planning, staff scheduling. Set up serving lines, salad bars, deli bars, dessert areas, condiment areas, banquet and catering functions.
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As a Sous Chef - Executive, you will be responsible for assisting the F&B management team with supervision and production of kitchen operations for multiple F&B outlets, food production, personnel scheduling, training, food and labor costs, and sanitation.
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As a Deli and Prepared Foods Team Leader, you’ll manage our team and keep it running like a well-oiled machine. From our Warehouses to our GetGo’s, our grocery Stores through our Corporate home office, we are working together to put food on shoppers' tables and smiles on their faces.
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POSITION SUMMARY: As a Service Deli Cook your primary responsibility will include maintaining hot food display cases and prepare food as needed in the kitchen by the recipes provided by the Executive Chef. Responsibilities: Respond to customer questions in an effective manner.
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Prepare special cuts of meat ordered by prep cooks or executive chef. Ability to inform guests of all deli products including ingredients upon request. Acknowledge, greet and engage with guest upon entering Deli/Restaurant.
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Acts as spokesperson on the line, handles different situations as they arise, and meets with Sous Chefs and/or Executive Chef on a daily basis. The following list is not inclusive of additional responsibilities that may be requested by the Sous Chef or Executive Chef.
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